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"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

Friday, November 03, 2006

Pichi-Pichi Espesyal

UPDATE as of 12-22-08:A more special pichi-pichi recipe can be found here.

I would have tried stel's recipe, but I did not list down things that I should have gotten from the Asian store when my friend Anna asked if I wanted to go with her. So I forgot to look for the lye water and pandan essence. Good thing, in the comments section, Lani gave her recipe using just the grated cassava, sugar and water. It was very good! Although, I would have still preferred it with some pandan essence. (tita stel, nagpaparamdam po...

Salamat, tita Lani, for the recipe!We Filipinos use cassava, but I cannot find any cassava here. Yucca is a good substitute. (I typed that on the search engine, and it showed plants different from what I have come to know as "kamoteng-kahoy." I then realized they are not one and the same.). It was my first time to buy yucca from the Asian store (have not seen it sold in the nearest grocery store), and I was quite surprised that it seemed to have been coated with wax...or is it a natural coating of dried up sap?

(I love these silicone muffin cups for steaming purposes! Muffin pan just won't fit in the steamer, and these solved that problem. Now I can also experiment on making puto, and I might get big cups also for steamed leche flan.)

My sons and I loved them, and my Filipina friends did, too! Of course, they asked for the recipe and I generously (ahem!) shared it (salamat sa mga foodbloggers!) My Sdaughter loved coating them in the grated coconut, but would not taste them (pretty much like her father). That same day I just had to make a second batch. Refrigerates and microwaves (30 sec) pretty good, too! Perfect munchkin for after-school!

Lani, I also always use freshly grated coconut since I had the manual grater. I did not like the dried coconut flakes being sold in the grocery store; tasted like dust!Midge, I used to just buy them before, but now, I can also make them for the coming holidays! I love being empowered like this!KK,, hmmm. siguro I will train my boys to be the taga-kadkad...Ladybug, ala ka bang mabili dyan? mas convenient bilhin, pero it you want to create memories with kids, this is a fun way!

Hello. Read your blog and have a suggestion. Here in manila, they roll pichi-pichi in grated cheese. It's a refreshing alternative which I prefer plus it doesn't spoil as fast. Although you said you had to make a second batch, so I guess spoilage from keeping too long isn't a problem with you.

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About Manang

Filipina wife to an American in rural Maine. Used to work as a doctor before immigrating to the US. Currently a RN dabbling in natural skin care products while maintaining other interests in cooking, baking, real food movement, slow food movement, gardening, wild foraging, self-reliance, sustainability, and homecanning.